Penang is a hawker paradise with a huge variety of interesting street food stalls offering plenty of good and reasonably priced Chinese, Malay and Indian cuisine. I revel in the delights of hawker food, sold throughout the market area, neighbourhood stalls and the narrow back alleys of Penang.

Some of the stalls offer sitting areas while others have none, so you may have to eat while standing up – a bit of a challenge. However, it’s an even bigger challenge to decipher what goes into each dish and just where those flavours dancing on your palate stem from. This is where I can help.

Hokkien Mee

What it is: Also known as prawn mee, Hokkien mee is served with choice of either blanched yellow noodles or rice vermicelli, or a combination of both.

Penang is a hawker paradise with a huge variety of interesting street food stalls offering plenty of good and reasonably priced Chinese, Malay and Indian cuisine. I revel in the delights of hawker food, sold throughout the market area, neighbourhood stalls and the narrow back alleys of Penang.

Some of the stalls offer sitting areas while others have none, so you may have to eat while standing up – a bit of a challenge. However, it’s an even bigger challenge to decipher what goes into each dish and just where those flavours dancing on your palate stem from. This is where I can help.

Pan Mee

What it is: Pan Mee is also known as mee hoon kueh in Hokkien. You can have either the dry version or with soup. Pan mee is a type of noodle made of rice flour that is handmade manually on the spot. The prepared small lumps of dough are kept fresh in a tight container, and when the time comes, they’re flattened and cut into strips using a noodle-making machine.

Penang is a hawker paradise with a huge variety of interesting street food stalls offering plenty of good and reasonably priced Chinese, Malay and Indian cuisine. I revel in the delights of hawker food, sold throughout the market area, neighbourhood stalls and the narrow back alleys of Penang.

Some of the stalls offer sitting areas while others have none, so you may have to eat while standing up – a bit of a challenge. However, it’s an even bigger challenge to decipher what goes into each dish and just where those flavours dancing on your palate stem from. This is where I can help.

CHAPATI
What it is: Chapati is an Indian flatbread made of wheat flour. It’s a staple in the Indian community’s diet. There is a very light flavour stemming from the wheat dough to this flatbread and it is simply delicious when dipped in curry.

Penang is a hawker paradise with a huge variety of interesting street food stalls offering plenty of good and reasonably priced Chinese, Malay and Indian cuisine. I revel in the delights of hawker food, sold throughout the market area, neighbourhood stalls and the narrow back alleys of Penang.

Some of the stalls offer sitting areas while others have none, so you may have to eat while standing up – a bit of a challenge. However, it’s an even bigger challenge to decipher what goes into each dish and just where those flavours dancing on your palate stem from. This is where I can help.

SAMOSA

What it is: Savoury samosa & curry puffs are popular deep-fried snacks sold mainly at Indian and Malay street food stalls. They’re made out of dough cut into small pieces and stuffed with a savoury spicy filling. Fillings might vary slightly but most vendors have the vegetarian version filled with essentially spicy curry paste, potatoes and onions. The meaty version with chicken meat is also available. Samosas are normally triangular-shaped while curry puffs are crescent-shaped and tapered at the ends to keep the filling intact.

There are many new cafes with interesting ambience and unique features to explore in Penang, especially with the cafe culture gaining much popularity over the last few years. Most of these quaint cafes managed by both locals and expatriates are located in the heritage enclave of George Town and it is definitely worth exploring on foot.

Recently I had the honor to be interviewed by rasarasa.net. The article ‘The Accidental Food Blogger’ appeared in the section – Talking Food, whereby they recorded views of people who contribute to the promotion of Malaysian food.

The entire on-line interview, which revolved mainly about myself and my food website from the foundation where it all started, was published on the 15th October 2010.

On the other note, my Penang food blog www.what2seeonline.com celebrated its third anniversary. I would like to extend a big ‘Thank You’ to all my readers for the continued patronage in supporting this website of mine!

I really enjoy being part of the food blogging community where I have been connecting and sharing my joy of food and photography. Do feel free to drop a comment anytime to share your opinion regarding my blog and its contents.

Recently I got the pleasure of writing for the New Straits Times newspaper. It was a privilege to contribute my articles which will be featured in the Life & Times section covering mostly on food. It gives me the chance of introducing and promoting mainly food from Penang (with other places in time to come) as well as covering interviews with chefs and restaurateurs. From time to time I will contribute to the Travel & Living section as well.

What’s the difference between writing for the newspaper and my own food blog? Well, I have to deliver the articles by the deadline and I really enjoy the writing experience. Furthermore, it gives me great joy to see my work in print!

I have written a few articles, all of which have now been published and there are more to come. Do grab a copy of the New Straits Times and check out my articles. Hope everyone enjoys reading it!

The NST, 10th April 2010

The NST, 9th April 2010

The NST, 5th April 2010

The NST, 29th March 2010

The NST, 27th March 2010

The NST, 26th March 2010

The NST, 20th March 2010

The NST, 12th March 2010

The NST, 5th March 2010

Although I am pretty much busy writing the articles, I will constantly write reviews for this food blog too. Do stay tuned to What2seeonline.com for more of the Best of Penang Food.

Prince Hotel & Residence Kuala Lumpur helps in discovering the latest trends in the world of wedding with the Princely Wedding Fair 2010 held in its hotel on 9th January. I attended the Wedding Fair featuring more than 20 professional participating wedding partners showcasing bridal gown and groom’s suites, photography, video, cakes, gifts and decorations.

I was in Kuala Lumpur recently to attend the launching of the inaugural fund raising event “JAMUAN TEH MALAYSIA” (Malaysia Tea Party) in the elegant ballroom of Prince Hotel & Residence Kuala Lumpur. The event was modeled after the Australia’s Biggest Morning Tea, held annually by the Australian Cancer Council.

Initiated by the Australian High Commission and MANZA (Malaysia Australian New Zealand Association) and organized by the BCWA (Breast Cancer Welfare Association) and NCSM (National Cancer Society Malaysia), the event featured a Fashion Show by our local outstanding designer, Carven Ong. Many gather for the event which was graced by Her Excellency Ms Penny Williams, Australia High Commissioner to Malaysia.

Wow…this food blog of mine, www.what2seeonline.com has just turned two. Many of my readers who have been following my food blog since the beginning would know that my blog is mainly promoting Penang food. It won’t have come this far without everyone’s support. Special thanks, especially to my fellow Penang bloggers, my dear hubby and family, as well as all my readers.

Lifestyle Magazine Red Tomato has hit the scene with its launching last Thursday in Prince Hotel, Kuala Lumpur. This free Chinese weekly magazine with many interesting topics is now circulated in Kuala Lumpur and Petaling Jaya. Readers get to enjoy lifestyle topics featuring current issues, economics, investment, entertainment, health and beauty.

In February I was invited by Mr Fabian Ooi of Kwong Wah Yit Poh to do an interview. It is indeed an honor to be featured on a full page article with pictures in the ‘Outstanding People’ column. I would like to say thank you to everyone in Kwong Wah Yit Poh and especially to Mr Fabian Ooi for all the things that he has done to get the article published.